Do You CSA?

Community Supported Agriculture is my favorite summer activity. It’s a great way to support local growers and a fun way to try various types of produce, kohlrabi, anyone? The multitude of greens and other veggies forces me eat healthier and more creatively. Every week I play my own personal game of Chopped, where I open the bag from The Farm and plan my culinary adventures. Plus, the crops fill in the blanks when my garden gets a bit of blight or root rot.

When a gracious friend delivers the goods to the bakery every Thursday, most of the conversation is “oooooh what are you making with that?” My standard response for most greens is rinse and to saute in garlic and olive oil with salt and pepper. This seems to be working out fine with everything from beet greens to swiss chard to radish tops, but use butter for these please, (thanks for this tip, Diane) . Many things end up in a slaw or salad. Most times I’ll share things with the bakery staff happily giving away any type of peppers, as I can’t stand them.

Big cheers to Mike and family at The Farm and all the other local growers that make our lives more delicious. And to the very talented Eileen Hoverkamp, whose lovely photos I have hanging in my kitchen for the weekly photo inspiration!